a whack of Chinese chives, now what
I have discovered a forest of Chinese chives in my yard. It didn't start off that way.
I would love to know how to use them in your favourite recipes.
They're great for making dumplings, egg foo young, fried rice or anything you would use scallions in.
Use as a vegetable in stir fries. I think that sichuan cookbook by Fuschia Dunlop has a recipe. Also would be good chopped and stirred into fried rice right at the end of cooking.
Use with spring onion, onion, shredded carrot, shrimp, fresh squid and make Korean pajeon (pancake).
i make chive dumplings using gyoza wrappers. The filling is a half lb. Chinese chives blanched in salted water, cut them into half inch lenghts first. Then squeeze them dry. Put them in a bowl with 1/2 tsp. salt, 4-5 oz. shrimp peeled and chopped, 1/2 tsp. soy sauce (fish sauce could be good too...never thought about it until now) a good grinding of fresh white pepper, 1/2 tsp. dark sesame oil, and 1 tsp. corn starch. Mix well.
Put about 2 tsp. of filling in the center of each gyoza round and pull up the sides pleating as you work your way around. There should be a nice little peephole in the center.
Fry as you would potstickers. I perfer to simmer them in a covered skillet with a little water and oil. As the water boils off the oil will begin to brown the bottoms.